Thick Spaghetti with Black Garlic from Voghiera, Crusco Peppers, and Cuttlefish

Spaghettoni with Voghiera Black Garlic, cuttlefish, and crusco peppers

A recipe by Virginia @spaghettificio, our spaghetti expert!

Recipes
First course
Dietary preference: All

Ingredients for 4 people:

400 g spaghettoni
4 teaspoons of black garlic cream
2 large cuttlefish or 4 small ones
8–10 dried peppers
2 fresh chili peppers
Extra virgin olive oil
Salt to taste

Preparation

Let’s start by putting the spaghettoni in a pot of boiling, salted water to cook. In a skillet, add oil, some chopped chili pepper, and the cuttlefish cut into small pieces, and cook for a few minutes, so that they remain tender. Remove the cuttlefish from the skillet and set aside. In the same pan you just used, add a few ladles of the cooking water from the spaghettoni and two teaspoons of black garlic cream; stir with a wooden spoon to combine the black garlic cream with the cooking water. A few minutes before the spaghettoni are done cooking, transfer them to the skillet. Once they’re cooked, add the previously cooked pieces of cuttlefish and toss everything together. Now we can plate the spaghettoni. As a finishing touch, brown some pieces of cuttlefish with a blowtorch and sprinkle some crushed red peppers on top. Enjoy your meal!

The "peperone crusco" is a traditional dish of Lucania and Calabria, although in recent years it has made a strong impact on the national culinary scene thanks to its unique flavor, which has literally won over the palates of many. The origins of the “peperone crusco” date back to around the 16th century, thanks to the Aragonese, who imported it from the Spanish colonies in the Antilles to Italy. It has been cultivated with care and expertise by farmers, who quickly recognized its value, leading to its certification as a Protected Geographical Indication (PGI).

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